Pea Lemon And Egg Drop Soup Recipes

Steps:

• Shell peas (you should have 1 1/2 cups), reserving pods. Combine pods and stock in a medium saucepan; bring to a boil. Reduce heat, partially cover, and simmer 30 minutes. Strain out pods, reserving stock.
• Return 4 cups stock to pot, and bring to a boil. Add 1 teaspoon salt and the peas. Reduce heat, and vigorously simmer until peas are tender and bright green, 3 to 4 minutes.
• Add eggs in a slow, steady stream, swirling liquid gently with a fork to create strands. Stir in lemon zest and juice to taste, then pea tendrils. Cook just until tendrils are wilted, about 30 seconds. Season with salt and pepper. Serve immediately.

Steps:

• Bring broth to a boil in a 3 quart saucepan over medium heat. In a medium bowl, whisk eggs, lemon juice and lemon pepper until well blended, then slowly whisk in 1 cup of the hot broth. Lower heat; add egg mixture, stirring constantly. Cook over low heat, stirring until heated through. (Don't boil! Eggs will curdle.)
• Remove from heat and stir in lemon zest. Ladle into serving bowls and sprinkle each serving with a little Parmesan.

Steps:

• Preheat the oven to 350 degrees F.
• For the soup: Heat the EVOO in a soup pot over medium heat. Add the onions and garlic. Season with salt and pepper and cook until tender, 8 to 10 minutes. Add the stock and peas, bring to a boil, then reduce heat to a simmer and cook until just tender, 20 minutes. Remove half the soup and puree with the mint and parsley until smooth in a food processor or high powered blender. Return the puree to the pot, and stir in the lemon juice. Taste and adjust the salt and pepper. Cool and store for a make-ahead meal.
• For the flatbread: Arrange the flatbread on a wire rack over a baking sheet, spray with the olive oil on both sides and season with salt and oregano. Roast in the oven to toasted and crisp. Store at room temperature in an airtight container.
• Reheat the soup over medium heat. Serve the soup garnished with feta crumbles and a light sprinkle of cumin and paprika, a drizzle of EVOO and flatbread chips.

Steps:

• Heat a heavy soup pot over high heat, add the oil, and heat until hot, about 20 seconds. Add the tomatoes and scallions, and stir-fry until fragrant, about 15 seconds. Add the soy sauce and rice wine or sake, and stir-fry over high heat for 20 seconds. Add the water and salt, and bring to a boil. Reduce the heat to medium-low and cook for 2 minutes, skimming the surface to remove any impurities. Add the snow peas and stir.
• Slowly add the cornstarch mixture and bring the liquid to a boil, stirring to prevent lumps from forming. Once slightly thickened, remove from the heat and slowly add the beaten eggs, pouring them in a thin stream around the edge of the pot. Carefully stir once or twice so that the eggs form thin streamers. Taste for seasoning and ladle into serving bowls.

Steps:

• In a large cooking pot, heat olive oil on medium-high heat.
• Add onion and cook uncovered for 5 minutes, stirring often, until onion is softened and starting to brown.
• Reduce heat to medium and add carrots, celery, garlic, yellow split peas, chicken broth and cook uncovered for about 5 minutes, stirring occasionally until carrots start to soften.
• Add bay leaf and bring to boil.
• Reduce heat to medium low, and simmer for about 1 1/2 hours or until peas are soft but not mushy.
• Discard bay leaf.
• Add spinach, heat and stir for about 1 to 2 minutes or until spinach is wilted.
• Add lemon juice and black pepper and stir well.
• Adjust seasonings to taste.
• Refrigerate any unused portions.

Steps:

• Heat oil in a large heavy pot over medium heat. Add carrots, spring onions, and garlic and season with salt. Reduce heat to medium-low, cover, and cook, stirring occasionally, until vegetables are soft, 15-20 minutes.
• Add broth and bring to a boil. Add asparagus, sugar snap peas, and peas and cook until vegetables are crisp-tender, about 3 minutes.
• Meanwhile, beat eggs in a small bowl with 1 tablespoon Parmesan, a pinch of salt, and 1 tablespoon water.
• Reduce heat to low and stir basil and mint into soup. Drizzle in egg mixture in 4 or 5 spots around pot. Let stand for 1 minute so egg can set, then gently stir in 1 1/2 teaspoons lemon juice. Season soup with salt and more lemon juice, if desired. Serve soup topped with more Parmesan.